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Jamie's hoisin turkey and cucumber pancakes recipe

4 ratings

In partnership with Jamie Oliver

Jamie says: "Need something super impressive, super delicious and super easy for your festive get-togethers? Make my mini Hoisin turkey canapés? – perfect with a glass of fizz!" See method

Serves 4, makes 20
Takes 35 minutes
389 calories / serving
Healthy

Ingredients

2 tablespoons sesame seeds
½ a cucumber
white wine vinegar
1 bunch of spring onions
250g cooked turkey, chicken, duck
4 tablespoons hoisin sauce
200g self-raising flour
1 free-range egg
150ml semi skimmed milk

Each serving contains

Energy
1645kj
389kcal 19%
Fat
10g 14%
Saturates
2g 12%
Sugars
10g 11%
Salt
1.8g 30%

of the reference intake
Carbohydrate 48.4g Protein 29.1g Fibre 2g

Method

Put a large non-stick frying pan on a medium heat. Toast the sesame seeds until golden – keep an eye on them! – then remove and set aside.
Finely slice the cucumber into thin rounds then scrunch with a pinch of salt and a splash of white wine vinegar. Finely slice the spring onion. Shred and mix the leftover meat with the hoisin, spring onions and toasted sesame seeds.
To make the pancakes, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.
Drizzle 1 teaspoon of oil into the pan and drop in tablespoons of the batter. (You may need to do this in batches) Cook for 1 minute on each side, flipping over when they turn golden on the bottom and bubbles form on top. (The first batch always helps you figure out your temperature control, so adjust it up or down if needed.) Continue with the remaining batter until it’s all used up.
Top the pancakes with the turkey mix and pickled cucumber, and serve.

See more Jamie Oliver recipes